Directions
- 1Heat olive oil and butter in a large pan over medium-high heat (375°F / 190°C).
- 2Season chicken with salt and pepper, then cook until golden on all sides, about 5–6 minutes.
- 3Remove chicken to a plate.
- 4In the same pan, add onion and cook until soft, about 3 minutes.
- 5Add garlic and cook for 30 seconds.
- 6Deglaze the pan by pouring in white wine or water.
- 7Pour in chicken broth and heavy cream, stir in Italian seasoning, and bring to a gentle simmer.
- 8Drop gnocchi directly into the pan (no boiling needed).
- 9Cook gnocchi for 4–5 minutes, stirring occasionally.
- 10Stir in Parmesan.
- 11Add spinach and let it wilt.
- 12Return chicken to the pan and simmer for 1–2 minutes.
- 13Taste and adjust salt/pepper.
Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp Italian seasoning
- 0.5 cup grated Parmesan
- 1 lb potato gnocchi, shelf-stable or fresh
- 2 cups fresh spinach
- salt
- black pepper
- crushed red pepper
- fresh parsley
- lemon zest
Equipment
large pan
Tips
- Serve hot, preferably with good bread.
- Add a pinch of red pepper or lemon zest if you want brightness.
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